Main Course

Khao Pad Tom Yum

Name: Khao Pad Tom Yum
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 porties
Cuisine: thai
Ingredients: 300 g cooked jasmine rice day-old, cold; 150 g shrimp peeled and deveined; 0,5 st red onion thinly sliced; 100 g button mushroom sliced; 100 g cherry tomato halved; 1 st galangal thinly sliced; 20 g lemongrass thinly sliced; 2 st kaffir lime leaf torn; 1 st bird's eye chili sliced; 1 el fish sauce; 1 el lime juice; 0,5 tl sugar; 1 tl chili paste (nam prik pao); 1 el cooking oil; 1 st egg; 2 el cilantro chopped

This flavorful Thai fried rice dish combines the bright, spicy, and sour notes of Tom Yum soup with classic fried rice ingredients. It's a quick and satisfying meal that's perfect for a weeknight.

Een origineel recept van Forkin

Totale tijd: 35 min
Porties: 2
Moeilijkheid: Gemiddeld
Per portie: 449 kcal

Allergeneninformatie: kan kreeftachtigen, eieren, vis en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

300 gcooked jasmine rice, day-old, cold
150 gshrimp, peeled and deveined
0,5 stred onion, thinly sliced
100 gbutton mushroom, sliced
100 gcherry tomato, halved
1 stgalangal, thinly sliced
20 glemongrass, thinly sliced
2 stkaffir lime leaf, torn
1 stbird's eye chili, sliced
1 elcooking oil
1 stegg

sauce

1 elfish sauce
1 ellime juice
0,5 tlsugar
1 tlchili paste, (nam prik pao)

garnish

2 elcilantro, chopped

Keukengerei

wok · large skillet · cutting board · knife · small bowl

De bereidingswijze

Stap voor stap

1
Prepare all the Tom Yum aromatics: thinly slice the galangal and lemongrass, tear the kaffir lime leaves, and slice the bird's eye chili.
Ongeveer 5 min
2
In a small bowl, whisk together the fish sauce, lime juice, and sugar for the sauce.
Ongeveer 1 min
3
Heat cooking oil in a large wok or skillet over medium-high heat.
Ongeveer 1 min
4
Add the shrimp to the hot wok and stir-fry for 1-2 minutes until they start to turn pink.
Ongeveer 2 min
Tip van de kok: Do not overcook the shrimp.
5
Add the galangal, lemongrass, kaffir lime leaves, chili, and red onion to the wok and stir-fry for another 1-2 minutes until fragrant.
Ongeveer 2 min
6
Push the ingredients to one side of the wok, crack the egg into the empty space, and scramble it until just set.
Ongeveer 1 min
7
Add the day-old cooked jasmine rice to the wok along with the mushrooms and cherry tomatoes.
Tip van de kok: Using day-old cold rice prevents the fried rice from becoming mushy.
8
Pour the prepared sauce and chili paste over the rice. Stir-fry everything together for 3-5 minutes, breaking up any clumps of rice, until all ingredients are well combined and heated through.
Ongeveer 5 min
Tip van de kok: Ensure the rice gets a good sear for better texture.
9
Taste and adjust seasoning if needed, adding more fish sauce or lime juice to your preference.
Ongeveer 1 min
10
Serve immediately, garnished with fresh cilantro.

Per portie

Voedingswaarden

70%Score

Calorieën: 449,4kcal
Eiwit: 28,7g
Koolhydraten: 57,9g
Vet: 11,9g
Vezels: 3,5g
Suiker: 5,3g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover Khao Pad Tom Yum in an airtight container in the refrigerator.

Opwarmen

Reheat in a microwave or a skillet over medium heat until warmed through, adding a splash of water if it seems dry.